Chicken, Sugar Snap Pea and Radish Salad

Dinner ready in just 20 minutes! Chicken, salad greens and veggies make an easy and a filling recipe that’s drizzled with a herbed zesty dressing just before serving.

  • prep time 20 min
  • total time 20 min
  • ingredients 12
  • servings 4

Ingredients

Dressing

1/4
cup chopped fresh chives
1
teaspoon grated gingerroot
1/4
teaspoon salt
1/8
teaspoon pepper
1
teaspoon Dijon mustard
2
tablespoons orange juice
1
tablespoon white wine vinegar
1/3
cup oil

Salad

1/2
lb. fresh sugar snap peas
6
cups mixed salad greens
2
(9-oz.) pkg. frozen cooked chicken breast strips, thawed or 1 1/4 lb. cooked chicken (from deli), cut into strips
4
radishes, sliced
  • 1 In small bowl, combine chives, gingerroot, salt, pepper and mustard; mix well. Beat in orange juice and vinegar with wire whisk until blended. Gradually beat in oil until well blended.
  • 2 Bring 1 quart water to a boil in medium saucepan. Add sugar snap peas; cook 1 minute. Drain; rinse with cold water to cool. Drain well.
  • 3 Arrange mixed greens evenly on individual serving plates. Top each with chicken breast strips, sugar snap peas and radishes. Drizzle dressing over salads. Serve immediately.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    415
    (
    Calories from Fat
    215),
    % Daily Value
    Total Fat
    24g
    24%
    (Saturated Fat
    4g,
    4%
    ),
    Cholesterol
    110mg
    110%;
    Sodium
    730mg
    730%;
    Total Carbohydrate
    7g
    7%
    (Dietary Fiber
    3g
    3%
      Sugars
    4g
    4%
    ),
    Protein
    43g
    43%
    ;
    % Daily Value*:
    Vitamin A
    56%;
    Vitamin C
    36%;
    Calcium
    8%;
    Iron
    20%;
    Exchanges:
    2 Vegetable; 5 1/2 Very Lean Meat; 4 Fat;
    Carbohydrate Choices:
    1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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